Credit: Le Creuset
Thanksgiving dinner is a meal with few surprises. The holiday has become so associated with a specific menu that the lines between the food and the celebration itself are totally blurred. (“Turkey Day,” anyone?) But that’s not to say you can’t add a little something new to the standbys. This Le Creuset twist on sweet potato casserole takes a fan favorite to new heights, while also keeping traditionalists happy. “Same old, same old” no longer applies.
Sweet Potato Casserole with Hazelnut Streusel
Ingredients
For the Topping
1¼ cups all-purpose flour
¼ cup rolled oats
½ cup finely chopped hazelnuts
½ cup sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter
For the Filling
6 pounds sweet potatoes, roasted, peeled, and pureed
3 large egg yolks
1 whole egg
1½ cups half-and-half
⅓ cup maple syrup, plus more to taste
1 teaspoon salt
½ teaspoon ground nutmeg
1½ teaspoons ground cinnamon
1½ teaspoons vanilla extract
3 tablespoons orange juice
5 tablespoons unsalted butter, plus more for the baking dish
½ teaspoon freshly cracked pepper
Instructions
1. Preheat oven to 375°F. Butter a gratin dish.
2. Prepare the streusel: Melt the butter and let it cool slightly. In a medium bowl, mix together all the dry ingredients for the topping with a fork. While stirring, slowly drizzle in the butter until you have uneven lumps and crumbs. Refrigerate for 15 minutes while preparing the potatoes.
3. Place the pureed sweet potatoes in a large bowl. Set aside.
4. In a medium bowl, whisk together egg yolks, whole egg, and half-and-half until well blended. Whisk in ⅓ cup maple syrup, salt, nutmeg, cinnamon, vanilla, and orange juice.
5. Gently whisk the egg mixture into the potatoes until well blended. Add butter, and stir until smooth.
6. Taste for seasoning and sweetness. Adjust with the addition of a few more tablespoons of maple syrup or salt and pepper, if necessary.
7. Transfer the potato mixture to the gratin dish and smooth with a spatula.
8. Remove topping from refrigerator and crumble it over the potatoes.
9. Bake for 20 minutes. Rotate the dish, and bake for another 20 to 25 minutes, until the top is crisp and browned. Let cool for 15 minutes before serving.
